I mixed all of the flour and about 75% water in a bowl and let rest 20 minutes. Dissolve salt in remaining water. After the rest period sprinkle yeast on flour and water mixture then add remaining water/salt solution. Hand knead for 5 minutes. Bulk rise at room temp approx 68 degrees for 12 hours, ball and let rise 6 more hours at same temp. Use or refrigerate. I used the same method for the 00 flour except 60% water

This weekends pies were Caputo Flour 60%. 1st pie 1min 50s Fresh mozz, grape tomato and basil. 2nd was a margherita 2min 50s with half grape tomato/gaeta olives. I adjusted the ceiling tin (bent it slightly) for better air flow which resulted in a more even bake top to bottom. Thanks for looking.

Thankyou. The first pie rim was pillowy soft, nice voids with a slight chew. the second was from a different batch which was 5 days old. It had much less oven spring and was noticeably tougher but had more flavor. I preferred the texture of the first pie.

Thankyou. The first pie rim was pillowy soft, nice voids with a slight chew. the second was from a different batch which was 5 days old. It had much less oven spring and was noticeably tougher but had more flavor. I preferred the texture of the first pie.

FP, I would be interested in seeing you do a 2 min pie vs a 3 min pie from the same batch. No doubt the texture will be slightly different. It's understandable that the 5 day dough would be tougher, have less oven spring, and a more sourdough flavor. How long was the first batch fermented for?

The first batch was fermented for 12 hrs bulk, 6 hrs balled then right in the fridge. The second batch was 12 hr bulk and 7hr balled then used right away. The next time I make some pies I will post 2min and 3 min bakes.

These are yesterdays 2 margheritas. The first was cooked for 1 min 40s. The second 3 min 40s. Both from the same batch of Caputo flour 60% hydration. 2 hr bulk, 6 hrs ball at room temp approx 70-74 degrees. The first pie was much softer, the cheese barely melted, everything tasted fresher. The second had a crisp crust with a tougher chew, the cheese tasted cooked. More of a NY style? Both were decent but I liked the 1 min 40s pie more. I need a WFO!

This Sunday's Margherita's. Made with KABF. Finally got the IR thermometer. The stone read 750-700. 750 toward the back. The first pie was cooked towards the back and the bottom was a little too dark. Almost burnt. I launched the second pie in the middle of the stone with 3 turns and it baked much more evenly on the bottom. Both took just under 2 min.Thanks for looking.

Haven't made pies in a while. This Margherita was pretty tasty despite the gum line. 12 hr bulk/8 hr ball Caputo. Baked for 2:45. The bottom was a little light, I should have preheated a little longer. Thanks for looking.

Thank you, I heated it to 750 on the floor then I got side tracked and had to lower it. Came back a half an hour later and launched the pie and remembered that I lowered it as I launched the pie. Tried to compensate by blasting it. It was too late, the top was done before the bottom.